Autumn Scones with Apples and Currants

Enjoy warm, organic scones straight from your own oven with this easy-to-follow recipe.

Level:
Easy

Yield:
12 scones

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Ingredients

1.25 c. organic whole wheat flour

0.75 c. organic oat flour

0.25 c. organic evaporated cane juice crystals

0.25 tsp. aluminum-free baking powder

0.50 tsp. baking soda

0.25 tsp. kosher salt

1 stick organic sweet butter

0.33 c. organic currants

0.50 c. organic apple

0.33 c. organic old-fashioned rolled oats

1 large organic free-range egg

0.50 c. organic low-fat buttermilk

1 tsp. organic vanilla extract

2 tbsp. organic low-fat milk

1 tbsp. organic evaporated cane juice crystals

0.25 tsp. cinnamon

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment or lightly grease a baking sheet.

Combine the flours, sugar, baking powder, baking soda, and salt in a large bowl. Cut butter into the flour mixture using a pastry blender or a fork until the mixture resembles coarse meal. Add the currants, apples, and whole oats and stir gently with a fork to combine.

Whisk together the egg, buttermilk, and vanilla in a separate bowl. Add all at once to the dry ingredients and combine quickly with a fork until the dough is evenly moistened.

Turn the dough onto a floured work surface and knead a few times. Divide the dough in half and divide each half into a circle about 6 inches in diameter. Use a pastry scraper or a knife to cut the dough into 6 wedges.

Place the scones on a baking sheet and leave an inch of space between them. Bake until the scones are puffed and golden, about 22 to 25 minutes. Best served warm.